With such a fine line between “fusion” and “confusion,” it’s a good time to point out the pitfalls in bringing seemingly disparate flavor notes together.

David Feder, Executive Editor-Technical for Prepared Foods, converses with Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio on the current trends in global cuisine and the bringing together of different ethnic and cultural flavors to build a whole formulation that is greater than the sum of its parts. Professor Von Bargen, a regular contributor to Prepared Foods, shares his expertise on the ingredients and techniques that marry together seemingly disparate culinary styles such as Latin and Asian cuisines. He answers just what does constitute successful fusion cuisine in today’s ethnic and cultural sensitive world, and the art of taking the familiar ingredients that are associated with them to join those flavors into new products that transcend both cuisine cultures and shine on their own.